As if ooey-gooey mac and cheese isn’t good enough on its own, adding lobster meat takes this dish to the next level of decadence. This classic comfort food gets a gourmet twist with the addition of succulent lobster meat and a blend of rich, creamy cheeses. Perfect for a special occasion or a cozy night in. Grab your apron and start cooking!
Elements
- PASTA OF CHOICE we use seashell
- WHOLE MILK
- FLOUR
- BUTTER
- LOBSTER MEAT
- GRUYERE
- CHEDDAR
- PANKO BREAD CRUMBS
- SALT
* The author, Barbara Bates Conroy chose to leave the amounts of each element up to the reader so they can experiment with what works best for them and their taste! Have a measurement question, Ask our Serendipity Kitchen.
Directions
- Bring salted water to a boil.
- Follow cooking instructions for pasta.
- Pour milk into a saucepan, heating but not to boiling point.
- Add butter to melt into the milk, add flour. Whisk until mixture be comes thick. If it is not thick, add a little more flour.
- Whisk constantly until thickened.
- Remove from heat.
- Add grated cheese and combine until it is stretchy and creamy.
- Pour cooked pasta into the cheese pot, add lobster meat and toss together. (Always remember to save some pasta water just in case it’s needed as a cooking liquid.)
- Place the combined mixture into the baking dish of your choice that has had a light rub of olive oil or butter.
- Cover with Panko bread crumbs.
- Bake at 350 degrees for thirty minutes until golden brown.
Serve with sides of choice. A fresh salad is a nice balance to this rich dish.
Recipe from a Touch of Salt. A Touch of Salt is a hardcover coffee table cookbook featuring anglers and harvesters, the species they catch and simply prepared recipes from the Rowayton Seafood family. Writing · Barbara Conroy Food Photography · Morgan Ione Yeager Design · Made By Sea. Editing · Jenna Bernstein
